These are a lightly sweet almond cookie that have a hint of cinnamon.



  • 1/2 c. salted butter, softened
  • 1/2 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1 tsp. lemon zest
  • 4 oz. blanched almonds (About 2/3 c.)
  • 2 c. All-Purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • Additional almonds for topping

Yields Approximately 2 1/2 dozen cookies using tablespoon-sized scoops of dough.

Preheat oven to 350 degrees Fahrenheit.

To blanch almonds:

Bring a cup of water to a boil and add the almonds to the water. Let the almonds boil for 60 seconds then remove from heat. Run the almonds under cold water to cool them enough to touch. Gently squeeze the almonds out of their shells and pat the almonds dry.

In a food processor or blender, place the blanched almonds and 2 tbs. of the flour inside and pulse until the almonds are ground finely. Over-processing can turn this into paste, so take it slowly. In a bowl, combine the ground almond mixture with the remaining flour, cinnamon, baking powder, and salt. Set aside.

Cream the butter and granulated sugar until light and fluffy. Add the eggs and beat to combine. Scrape the bowl, then add the vanilla extract, almond extract, and the lemon zest and mix to combine. Gradually add the flour mixture to the wet ingredients, scraping the bowl after each addition.

Scoop and lightly flatten the dough in you hand and then place onto parchment paper-lined baking sheets. Place an almond in the center of each cookie.

Bake for 10-12 minutes until the cookies are lightly firm to the touch and lightly browned.

Brown Butter+Mizithra Cheese Shortbread

These shortbread bars are toasty from the brown butter and lightly sweet.

Brown Butter+Mizithra Cheese Shortbread c


1 c. salted butter
3/4 c. light brown sugar, packed
1 tsp. vanilla extract
2 c. All-Purpose flour
1/3 c. cornstarch
1/2 tsp. Kosher salt
1/2 tsp. ground nutmeg
1/2 c. Mizithra cheese, shredded
1 tbs. turbinado sugar
1/4 tsp. Kosher salt

Yields Approximately 16 bars.

To Make Brown Butter

Brown butter in mixing bowl.

In a light-colored pan, melt the butter over medium heat. Give the butter an occasional stir. The butter will start to bubble and foam. Once this happens, start stirring more frequently.

Butter is foaming.

The butter will start to darken and begin to smell nutty. Once the butter reaches the desired color, remove from heat and pour butter into a heat-safe container and allow to cool to room temperature. I poured my butter into the mixing bowl I planned to make the shortbread with.

To Make the Shortbread

Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, beat the butter and brown sugar together until combined and the mixture is slightly lighter in color. Add vanilla extract and mix to combine. Scrape the bowl. In another small bowl, stir together the flour, cornstarch, 1/2 tsp. kosher salt, and the ground nutmeg. Add flour mixture to the bowl in two additions, scraping the bowl after each addition. Add the Mizithra cheese and mix until just combined.

Press the dough into a greased 9×13 pan. Dock the dough with a fork. Sprinkle the turbinado sugar and the 1/4 tsp. kosher salt over the dough. Bake for 24-27 minutes until golden brown. If the shortbread starts to get dark, cover it with some aluminum foil. Let shortbread cool before cutting and removing from the pan as the bars are soft and crumbly when warm.

Brown Butter+Mizithra Cheese Shortbread

Date Gingersnaps

These are a two-bite cookie with a different kind of sweetness from the dates.

Date Gingersnaps


  • 1/2 c unsalted butter, softened
  • 1/2 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 c. date molasses
  • 1 tsp. vanilla extract
  • 1 tsp. orange zest
  • 1/4 c. orange juice
  • 1 tsp. ginger paste
  • 3 c. All-Purpose flour
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground star anise
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground white pepper
  • 1 tsp. Kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. pitted medjool dates, diced
  • 1 c. milk chocolate chips
  • 3/4 c. turbinado sugar

Yields Approximately 60 small cookies using 1 tablespoon-sized scoops.

Date Gingersnap Dough

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar until light and fluffy. Scrape the bowl. Add eggs and beat until combined, scraping bowl after. Add date molasses, vanilla extract, orange zest, orange juice, and ginger paste. Mix until combined, then scrape the bowl.

In a small bowl, stir together the flour, ground ginger, ground cinnamon, ground star anise, ground nutmeg ground white pepper, kosher salt, baking powder, and baking soda. Add flour mixture to dough a little at a time, scraping after each addition. Add diced dates and chocolate chips, mixing until just combined.

Roll each dough ball in turbinado sugar and the place dough on parchment paper lined baking sheet. Bake for 10-13 minutes, until cookies are golden brown and slightly firm to the touch.

Mango Con Chile Snickerdoodles

These cookies are a play on the snack of mango con chile. They’re smoky and a little tangy from the addition of crystalized lime powder. If desired, you can use a store-bought chile mix like Tajin and add two tablespoons of it to a half cup of granulated sugar.

Mango Con Chile Snickerdoodles


  • 1/2 c. unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar
  • 1 tsp. vanilla extract
  • 1 tbs. lime juice
  • 1 tsp. lime zest
  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tbs. ground cinnamon
  • 1 c. dried mango, diced

Sugar Mix

  • 1/2 c. granulated sugar
  • 1/2 tbs. Kosher salt
  • 1/4 tbs. Chipotle chile powder
  • 1/4 tbs. Ancho chile powder
  • 1/8 tsp. Cayenne pepper
  • 1/4 tbs. ground cinnamon
  • 1 tbs. crystalized lime powder or citric acid
  • Mix ingredients in a bowl and see aside

Yields Approximately 30 Cookies using 1 tablespoon-sized scoops.

Preheat the oven to 350 degrees Fahrenheit. Cream butter, then add sugar and beat until light and fluffy. Scrape bowl. Next, add eggs and beat until fully incorporated and the batter is lighter in color. Add vanilla, lime juice, and zest. Mix until combined.

In a small bowl, whisk together the flour, baking soda, baking powder, Kosher salt, and cinnamon. Add dry ingredients to bowl, a little at a time, scrapping bowl after each addition. Lastly, add in dried mango and mix until just combined.

Using a cookie scoop or spoon, take tablespoon-sized scoops of dough and roll in sugar mixture. Place dough onto parchment paper lined baking sheets and bake for 10-12 minutes until golden brown.